Savoy Casserole Delicious

Summary

Ingredients

• 0.5 ½ savoy cabbage, approx. 600 - 700 g, roughly cut
• 2 carrots, thinly sliced
• 1 onion (s), thinly sliced
• 100 g bacon or pork belly in thin strips
• 150 ml vegetable broth or meat broth
• salt and pepper
• nutmeg
• caraway seeds, ground
• 2 tablespoon clarified butter or unflavored oil
• 1 cup sweet cream
• 250 g Emmentaler, rated
• 3 egg (s)
• 1 pair sausages, strong (e.g. cheese krainer, Thuringian pencils, etc.)
• Parmesan, freshly grated
• Fat and breadcrumbs for the mold

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Instructions

1. Sauté the bacon or pork belly with the onion rings until the onions are translucent. Then add the coarsely chopped savoy cabbage and the carrot slices and sauté everything for about 5 minutes over a low heat. Now add the broth and cook for 10 minutes with the lid on. Season with salt, pepper and nutmeg from the mill. Be careful with salting, the smoked belly has a lot of flavor! For easier digestion, simply mix in a pinch of ground caraway seeds. Let it cool down a bit, as the egg, cheese and cream mixture to be added later should first set in the oven and not in the pot.
2. And here we are at a special point: do we need the casserole later or do we want to prepare it outside the season? No problem: either cool or freeze!
3. Mix the grated Emmentaler with the eggs and the cream and add to the fresh / cooled / defrosted savoy cabbage base and mix everything well. Put the whole thing in a baking dish that has been greased and sprinkled with breadcrumbs. Sprinkle with a little parmesan.
4. Put the fan in the hot oven at 150 ° C for about 50 minutes.
5. Cut the sausages - in the pictures it was Käsekrainer - lengthways and place them on the casserole with the cut surface facing down for the last 10 minutes.